Recipe courtesy of chef Dean Sheremet on behalf of PERC
Salt
8-12 littleneck or other small clams in shell, scrubbed
1/4 pound spaghetti noodles
2 tablespoons extra-virgin olive oil
1/2-1 garlic clove, minced
1/2 dried red chile pepper
1/3 cup vermouth or white wine
1-2 tablespoons chopped fresh Italian parsley Bring large pot of lightly salted water to boil. Soak clams in cold water.
Add spaghetti to boil…
